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Soupa Nisiotiki
Seafood Recipe
Island Soup. A hearty seafood ensemble.

Servings: 10

Credits: Eat Greek Tonight

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Soupa Nisiotiki Ingredients
Order Quantity Ingredient Alternative Notes
2 Whole Bay Leaves    
1 Medium Carrots   Grated 
1/2 Cup Celery ( Stalks )   Diced fine 
2 Dozen Clams   With liquid 
1 lb Crabmeat    
1 Clove Garlic   Crushed 
2 lb Haddock ( (Fillets) )   Cut in 2" pieces 
1/2 Cup Oil ( Olive )   Light Olive Oil 
1 Large Onions ( White )   Diced fine 
1/2 Cup Parsley   Chopped 
1/2 Teaspoon Pepper    
1 Tablespoon Salt    
1 lb Scallops    
1 lb Shrimp   Cleaned & de-veined 
3 Cup Tomato ( Canned )   Whole tomatoes 
1 Cup Wine ( White )   Dry 
Soupa Nisiotiki Directions
In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.

Drain the tomatoes (reserving the liquid). Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan.

Simmer 5 minutes.

Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.

In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.

Cover and simmer 10 minutes.

Add reserved tomato/clam liquid and simmer uncovered 20 minutes.

Serve from the casserole.

Makes about 10 servings.

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